Börek is a general name for phyllo pastry filled with various things most common of which are feta cheese, ground meat, potato, and spinach. It's usually easy to find phyllo dough in Turkey since there's a yufkacı, phyllo dough store, in every neighborhood. However, if it's a Sunday or a vacation day when yufka places are closed or if it's an emergency (an unexpected guest for tea) or if you're out of Turkey where it's hard to find phyllo dough, then you have puff pastry. They're easy to handle; just follow the instructions on the package to thaw and bake them. You can fold them into squares, rectangles, or triangles. The choice is yours.
I made these puff pastry bundles for tea time and used two different stuffing: black olive and feta cheese.
2 square sheets of puff pastry
1 egg yolk
black seeds
black olive stuffing
1/3 cup pitted black olives
1 roasted red pepper
1 small tomato, diced
1 green onion, chopped finely
2 tbsp flat leaf parsley, chopped finely
1 tsp pepper flakes (optional)
-Coarsely blend the olives and roasted red pepper in a food processor.
-Add the rest of the ingredients and mix.
feta cheese stuffing
1/2 cup feta cheese
1 tbsp fat leaf parsley, chopped finely
1 tbsp dill, chopped finely
1 tsp pepper flakes
-Smash feta with the back of a fork.
-Mix with parsley, dill, and pepper flakes.
For triangles, I divided each puff pastry sheet into 9 equal squares. I filled first 9 squares with olive stuffing and folded them into bundles. Brushed them with beaten egg yolk and put black seeds on top to tell them apart from the feta ones. I filled the other 9 squares with feta stuffing, again folded them into bundles, and brushed the tops with egg yolk.
Bake them at 400F until golden brown.
This recipe with flat leaf parsley and dill is perfect for tea time as well as breakfast, and also for Weekend Herb Blogging which was founded and is hosted by Kalyn of famous Kalyn's Kitchen.
I made these puff pastry bundles for tea time and used two different stuffing: black olive and feta cheese.
2 square sheets of puff pastry
1 egg yolk
black seeds
black olive stuffing
1/3 cup pitted black olives
1 roasted red pepper
1 small tomato, diced
1 green onion, chopped finely
2 tbsp flat leaf parsley, chopped finely
1 tsp pepper flakes (optional)
-Coarsely blend the olives and roasted red pepper in a food processor.
-Add the rest of the ingredients and mix.
feta cheese stuffing
1/2 cup feta cheese
1 tbsp fat leaf parsley, chopped finely
1 tbsp dill, chopped finely
1 tsp pepper flakes
-Smash feta with the back of a fork.
-Mix with parsley, dill, and pepper flakes.
For triangles, I divided each puff pastry sheet into 9 equal squares. I filled first 9 squares with olive stuffing and folded them into bundles. Brushed them with beaten egg yolk and put black seeds on top to tell them apart from the feta ones. I filled the other 9 squares with feta stuffing, again folded them into bundles, and brushed the tops with egg yolk.
Bake them at 400F until golden brown.
This recipe with flat leaf parsley and dill is perfect for tea time as well as breakfast, and also for Weekend Herb Blogging which was founded and is hosted by Kalyn of famous Kalyn's Kitchen.
